Tyrrell's Vat 8 is the archetypal blend of tradition and modernity. With a strong history in both the Hunter Valley and Hilltops regions, Tyrrell's are able to showcase the very best in modern Australian winemaking. The Vat 8 consists of a majority Hunter Valley Shiraz the lends beauty, flavour and ripeness and a small parcel of Hilltops Cabernet which supports the Shiraz with power and structure. Elegant and pristine early, this is a wine that will enjoy some time in the cellar to further develop it already obvious complexity.

One of the great wines of Australia, Hunter Shiraz is powerful as it is subtle. Everything is in balance: Pure ripe blackberry fruit flavours, some spice and earthy characters and round soft tannins.

Recognised as one of the first vineyards in the Hunter Valley, Audrey Wilksonson has a long and storied history in the region. They continue today to produce wines of region character with fine craftsmanship. Their Hunter Valley Shiraz is a wine in perfect harmony. Majority French oak is used to mature a wine that has flavours of intense cherries and violets overlapping powerful mulberry and that traditional Hunter character of forest floor and earth.

A beautifully juicy and spicy modern Hunter Valley Shiraz with fruit taking centre stage rather than oak.

A wonderful example of Hunter Shiraz. Ripe berries and spice with a touch of leather on the nose and a beautifully integrated palate showing plenty of juicy fruit flavour in a subtle well balanced style.

Vibrant aromas of dark cherry, mulberry, and red berries with a hint of spice and subtle oak. The palate is medium to full-bodied, featuring fine tannins, bright acidity, and a long, savoury finish of elegance and balance.

The fruit for the 2016 Vat 9 Shiraz was sourced from Tyrrells super premium vineyards on the Ashmans property with an average vine age of 50 years. Predominately from the Weinkeller and Short Flat vineyards. Winemaking The blocks were all hand picked and sorted in the vineyard before arriving at the winery. All the fruit was then destemmed but not crushed, followed by fermentation in traditional open top concrete vats. After fermentation the wiens were matured in newer 2700L French oak casks for ten months.